Carrot Soup

October 28, 2015

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 tablespoon red curry paste
  • 2 pounds carrots, peeled and chopped into
  • ½-inch chunks
  • 1 14-ounce can full-fat coconut milk
  • 1 ½ teaspoons sea salt
  • 1 ½ cups water
  • 1 lemon or lime
  • toppings: chopped microgreens, cilantro, toasted almonds, chili oil

Instructions

In a large soup pot over medium-high heat, add the butter and onion. Stir until the onions are well coated and allow to saute until translucent, a few minutes. Stir in curry paste, and then carrots. Allow to cook another minute or 2, and then add coconut milk, salt and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10-15 minutes, and then puree using a blender until the soup is completely silky smooth. Add more water if the soup is too thick. Taste for salt, adding more if needed. Season with a squeeze of lemon or lime juice. Serve in a shotglass topped with something crunchy and something green.

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Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 tablespoon red curry paste
  • 2 pounds carrots, peeled and chopped into
  • ½-inch chunks
  • 1 14-ounce can full-fat coconut milk
  • 1 ½ teaspoons sea salt
  • 1 ½ cups water
  • 1 lemon or lime
  • toppings: chopped microgreens, cilantro, toasted almonds, chili oil
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